THE VEGETARIAN SCORE:.

Auckland Star, Volume L, Issue 254, 25 October 1919, Page 7

THE VEGETARIAN SCORE:.

ON-. IYOEF--X HBS-i. NO MEAT KILL. COMPARATIVE FR.CSES. The vegetarian has a distinct a-lvaii tage over tlie eater of rod meat iv ti.e.e days d higi, priio.. No uoub: the liou.ewite who ._ restricted to the preparation of purely vegetarian mc-a;.-, i.s -Ur.er.-U with prob:ems caoug-i, a.no;:g «-„ieh the difficulty of keeping down il:. h.u.uholJ expenditure is probably one of tne worst. Bin at least she i.s relieved oi the worry of endeavouring to keep tha butcher's bi.l within reasonable limits from to ntunt'.i. A b'.it.her who ho.; be»n in the trade for many years gives some interesting figures covering tiie increase during r l ie past decade. In lliOn, he states, the historic sirloin could be purchased for the sum of 4.1. per lb.; now the person v. do aspires to thi. knightly food ha.? to pay »_d. per lb. The more '. uaicly bcefateak, beloved ot the Briton, was aUo sold for -Id. but is now dUr.osrj L .f for a-.i unblushing Pd.. while the ilrie:-_an_e rib, which could be pur;"ase! for a modest threepenny piec? the pound, carries with it now an exorbitant enghf pr-nee and one halfpenny. Mere modest still v>ns the price of 2d. for the ordinary chuck rib. But it ro?c : and now fa cs the consumer witii the imposing figure rf Gsd. per lb. Should it happen that this self-same chuck roast is rolled -and embellished with a skewer or two it . takes on an added dignity conferred by the extra "brownie." while it, is whispered : quite loudly that it is frequently sold for a halfpenny short of a shilling to the wpll-intentioned housewife who jis not an expert in these matters. I The following table gives additional J prices for IPC!), and those of 1019: — BEEF. moo. wm. Corned round -d fl><_ Thin Hank l.d 44 Gravy beet' :JU T4 Mince beef 8- T4 Sausn acs 3d S£ DTtpptag 1 -. 4d lOst Suet 4d 6d MUTTON". r.egs 4tl Sid Loins 3.d S.d 'Foreipiarters -d 6d Shoulders 3d 7d Chops AO. and 3d lOd i It is pointed out that the general I tendency has been to level up the price* jso that" there is very little difference in the price of the poorer cuts of meat and [the better cuts of the present time.